Happy New Year! From the Friends of The Regent Palace

Have a great New Year From all of the Friends of The Regent Palace View Message

Merry Christmas to all the Friends- Christmas Eve in London.

A Wonderful Short Animated E-Card. Happy Christmas!! View Card

Jon Riley 26th Nov 2010 - 11:53

The Coldest Winter On Record?

William Hill Winter Wagers:

25/1 The Houses Of Parliment To Be closed For Weather Related Issues
100/1 Big Ben To Stop As A Result Of Frozen Parts
250/1 The Thames To Be Frozen Solid Between Tower Bridge & London Bridge

Coldest Ever Temperatures To Be Broken:
10/1 A Record Ever Lowest Temperature To Be Recorded In The UK Prior To May 1st 2011 (-27.2C, Jan 10th 1982).
10/1 that the lowest temperature in Scotland will be beaten Before May 1st 2011 (-27.2C, Jan 10th 1982, Aberdeenshire).
20/1 for the lowest recorded in Wales to be beaten Before May 1st 2011 (-23.3C, 21st Jan, 1940 Powys).
25/1 that the lowest recorded temperature in England will be beaten Before May 1st 2011 (-26.1C, Jan 10 1982, Shropshire).

William Hill White Christmas Odds: 3/1 Aberdeen; 4/1 Edinburgh; 4/1 Glasgow; 4/1 Belfast; 5/1 Dublin; 6/1 Newcastle; 6/1 Cardiff; 6/1 Exeter; 6/1 Leeds; 6/1 London; 6/1 Manchester; 6/1 Cambridge; 6/1 Bristol; 6/1 Lincoln; 6/1 Liverpool; 6/1 Norwich; 6/1 Nottinghamshire; 6/1 Oxford; 6/1 York

Local Weather Observations- for London

Christmas Eve - Westminster Cathedral 2010

Friday, 24th December 2010 - Christmas Eve

07:00	Mass
07:40	Morning Prayer
08:00	Mass
10:30	Mass (Latin)
12:30	Mass
13:05	Mass
16:00	First Vespers of Christmas (Choir) - Abp Nichols
18:00	First Mass of Christmas
23:00	Vigil and Midnight Mass (Choir) - Abp Nichols

Saturday, 25th December 2010 - Christmas Day

08:00	Mass
09:00	Mass
10:00	Morning Prayer
10:30	Solemn Mass (Choir) - Abp Nichols
12:30	Mass (with Carols)
15:30	Solemn Vespers & Benediction (Choir) - Abp Nichols

Westminster Cathedral
Cathedral Clergy House
42 Francis Street London SW1P 1QW
United Kingdom

By telephone / facsimile:

Telephone 020 7798 9055
Facsimile 020 7798 9090
Service times 020 7798 9097

St Martin-in-the-Fields Christmas 2010 services. London

Friday 24 December Christmas Eve 2010

2.30pm: Crib Family Service 
Led by the Clergy of St Martin-in-the-Fields. A lively service of readings and carols particularly suitable for younger members of the family and including the Blessing of the Crib. Doors open at 2.00pm. No tickets required.

6.30pm: Parish Carol Service  
Led by the Clergy of St Martin-in the-Fields. A candlelit service of words, music and reflections on the Christmas story with the Choir of St Martin-in the-Fields. Doors open 5.30pm. No tickets required but the church is often full and you are advised to arrive in plenty of time to be certain of a seat.

11.30pm: Midnight Mass 
The climax of all our Advent preparation and Christmas worship as we light the Christmas candle and welcome the Christ child. Led by the Clergy and Choir of St Martin-in the-Fields. The mass setting is Schubert’s Mass in G. No tickets required.
Preacher: Revd Nicholas Holtam

Saturday 25 December Christmas Day 2010

10.30am: Eucharist
Preacher: Revd Katherine Hedderly

2.15pm: Communion Service in Mandarin and Cantonese

Christmas Eve- St Paul's Cathedral 2010

24 Dec 2010 4pm

All welcome. You are encouraged to arrive early to this service as there is limited capacity in the cathedral. 

This year for the first time, we will be screening a live broadcast of this service outside the cathedral in Paternoster square.

Midnight Mass, 11.30pm

Bishop Michael Colclough, Canon Pastor of St Paul’s Cathedral said; "Every year our Christmas services are so popular that we have to turn away thousands of people. By screening these services in Paternoster Square, we hope that all those people who can’t be seated in the cathedral will still be able to join in our Christmas celebrations.”

The live screening of a Celebration of Christmas is sponsored by Lloyds Banking Group. 

Fortnum's Windows - Fortnum & Mason

Fortnum's Windows - Fortnum & Mason

How to Make a Snowball Drink, yum slurp yum.

The Snowball cocktail is part of the sweet cocktail family, Its frothy texture is produced by the raw egg that is shaken into the drink. 

Ingredients

Before you begin to make the cocktail, make sure you have all the following ingredients on hand:

1. 2 oz. brandy
2. 1 oz. simple syrup
3. 1 egg
4. Ginger ale
5. Ice

Instructions

1. Pour 2 oz of brandy into a cocktail shaker filled with ice.
2. Add 1 oz simple syrup.
3. Add 1 egg..
4. Shake vigorously. Make sure the egg is completely mixed.
5. Strain into a tall glass filled with ice.
6. Top with ginger ale.

Alternatives and Variations

1. Instead of using an egg, you can Advocaat to produce the same creamy frothiness.
2. You can also add a dash of lime cordial to add a tart and tangy flavor to the drink.
3. You can substitute pasteurized liquid egg product for the raw egg, if desired.
4. Or Buy it in a Shop.....recommended by Gwen..oh come on you expect me to make this?

We Wish You a Happy Christmas!

A Very Merry Christmas from London and All of The Friends! We would like to email you a very special Christmas e-card. Please Email Us and we would be glad to send it to you!



Or Send requests Here


View Card Here

How To Make The Perfect Bread Stuffing

Side Dishes:
How To Make The Perfect Bread Stuffing




Step 1: You will need

• 1 onion, chopped
• 4 celery stalks, chopped
• 30 g butter
• 6 slices day-old bread, cubed
• 2 eggs, beaten
• 1 tbsp thyme, chopped
• vegetable stock
• salt and pepper
• 1 oven-proof casserole dish, buttered
• 1 saucepan
• 1 wooden spoon
• 1 bowl
• aluminium paper

1. Step 2: Preheat the oven

   Set the temperature of the oven to 180°C.

2. Step 3: Brown the vegetables

   Place the Saucepan on a medium-high heat. Once the pan is hot, add the butter, onions, and celery. Cook until the onions are translucent.

3. Step 4: Combine ingredients

   Transfer the vegetables to a bowl and add the bread, thyme, egg, and season with salt and pepper. Next, moisten with some vegetable stock and let it sit for a few minutes, just long enough for the mixture to soak up the liquid.

   1. Videojug Tip

      If you want to add anything else to this recipe, this is the time to do it. Mushrooms, any spices, cheese, and walnuts all will go well.

   2. Step 5: Prepare for oven

      Put the stuffing in the baking dish, cover it with aluminium foil and place it in the oven. After approximately 30 minutes, remove the foil and bake for another 20 minutes. When brown on the surface, remove from the oven.

   3. Step 6: Serve

      Serve as an ideal accompaniment to Thanksgiving, Christmas or Sunday meals.

How To Make Chestnut Stuffing

Side Dishes:
How To Make Chestnut Stuffing

How To Make Chestnut Stuffing

Chestnut Stuffing Recipe. A perfect stuffing for Thanksgiving, this special recipe promises to make this favourite companion to the holiday turkey a great hit! Devour our Chestnut Stuffing recipe.

Step 1: You will need

• 250 g sausage meat, skinless and broken into pieces
• 4 celery sticks, chopped
• 1 onion, chopped
• 1 carrot, chopped
• 150 g chestnuts, peeled , frozen or canned
• 6 slices of day-old bread , cubed
• 75 g raisins or dried cranberries
• 2 tbsp chopped thyme , or equal amount of sage
• 2 tbsp chopped parsley
• 2 tbsp honey
• 2 eggs, beaten
• 750 ml chicken or turkey stock
• 40 ml olive oil
• salt and pepper
• 1 saucepan
• 1 wooden spoon
• 1 bowl
• 1 20cm x 25cm roasting tray
• aluminium paper

1. Step 2: Preheat the oven

   Set the temperature of the oven to 180°C.

2. Step 3: Cook meat and vegetables

   Place the saucepan over a high temperature and when very hot add a bit of the oil and the sausage meat, trying to break it up as much as possible. When slightly brown, add the onions, celery, carrots, and the rest of the oil and cook for about 8 minutes. Stir in the chestnuts, cook for a few minutes more and remove from the heat.

3. Step 4: Combine the ingredients

   Transfer the meat mixture into the bowl and add the bread, raisins, thyme, parsley, honey, and eggs. Season with salt and pepper and mix together. Add a little chicken stock, just enough to dampen the stuffing and let it soak for 5 minutes.

4. Step 5: Cover and bake

   After a few minutes, place the moistened stuffing into the pan and level it with a spoon. Cover with aluminium foil and place into the oven for 30 minutes.
   After this time remove it from the oven and, discard the foil and return it to the oven to cook for a further 15 minutes.
5. Remove the stuffing when it is brown on top. To speed up the process, put it under the grill for a minutes or two. It should have a slightly puffy appearance and be crispy on the outside and juicy and moist in the centre.
   • Serves:
   • 4 to 6
   • Preparation Time:
   • 10 minutes
   • Cooking Time:
   • 1 hour 10 minutes
   • Oven Temperature:
   • 180° c  -  360° f

Victorian Recipes- Christmas Goose. Traditional Stuffing and Trimmings!

Roast Goose with Sage & Onion Dressing
Serves 8

To have a proper Victorian Christmas feast, you must have roast goose with the classic sage and onion dressing. The onions are parboiled first, so the stuffing will be pleasantly mild, and with the addition of apples, it is milder still.

9 pound goose 2 teaspoons coarse salt
For The Stuffing:
3 medium onions, peeled
4 large apples, peeled, cored & chopped (use tart apples, Granny Smith are best)
2 tablespoons loosely packed dried sage leaves, crumbled
½ teaspoon freshly ground black pepper
1 tablespoon butter, cut into tiny bits
Garnishes: sliced apples, parsley or watercress

For The Brown Gravy:
Gizzard, neck, heart, liver and wing tips of the goose, chopped
1 onion
1 carrot, sliced
1-2 tablespoons rendered goose fat or cooking oil
3 cups stock or beef bouillon
½ bay leaf
3 sprigs parsley
Salt & pepper to taste

For The Port Wine Sauce
½ cup port
1 teaspoon mustard
Pinch cayenne pepper
Salt to taste

Oven: 450
Rub inside of goose with salt and set aside.

Parboil onion in boiling water for 5 minutes. Remove with a slotted spoon and, when cool enough to handle, chop them finely.

In large bowl, combine onions, chopped apples, sage, pepper and butter. Stuff cavity of goose and Sew or skewer the openings and truss in the usual way.

Roast goose at 450 for 15 minutes, then reduce heat to 350 degrees and turn the goose onto its side. After 1 hour, turn goose onto its other side. For the final 15 minutes, roast goose on its back. Baste every 20 minutes during entire roasting time. (Allow approximately 15 minutes per pound for the total weight of the stuffed goose, or 2 ½ hours for a 9 pound stuffed goose. The internal temperature should register 180 degrees when done, the legs should move up and down freely, and the juices should run a pale yellow.)

Prepare the gravy while goose is roasting. In a large saucepan, brown the goose parts, onion and carrot in the fat. When they are nicely browned, add the stock and seasonings. Simmer, partially covered, for about 1 hour, skimming occasionally. Strain, degrease and pour into a warmed sauce-boat for serving.

For the optional port wine sauce, combine the ingredients in a small saucepan. Just before serving the goose, slit open the breast and pour the sauce on top. 


Try Moen for a last minute Goose order on (Clapham Common) 

M. Moen & Sons  020 7622 1624

View full Christmas Offering from Moen and Sons

Snow In London -We have a Mulled Cider Recipe to keep out the Cold!

Hot Mulled Cider Recipe 1

Clove-studded apples, spices, citrus and dark rum make this mulled cider recipe impossible to resist on a cold day; a great Christmas party drink.
Ingredients
3½pts/2L dry cider or fresh apple juice
2 apples studded with cloves
4-6 cinnamon sticks
5-6 allspice berries
zest of 1 orange
dark rum (optional)
slices of apple for garnish
Preparation method
Combine all ingredients in a large saucepan and simmer gently for 30 minutes - do not boil.
Transfer to a heatproof bowl and ladle into glass mugs. Garnish with apple slices to serve.

Hot Mulled Cider Recipe 2

INGREDIENTS

• 1/2 gallon of fresh, unfiltered apple cider
• 1 orange
• 15 cloves
• 4 3-inch sticks of cinnamon
• 15 allspice berries
• 1 teaspoon of nutmeg
• 7 pods of cardamon
• 1/4 cup brown sugar

METHOD

1 Pour apple cider into a 3-quart saucepan, cover, turn the heat on medium-high. While cider is heating up, take a vegetable peeler and peel away a couple thick strips of peel from the orange. Press about half of the cloves into the peeled part of the orange. (You can also just quarter the orange and add the slices and cloves separately. I just like seeing the orange bob up and down.) Place orange, orange peel strips, the remaining cloves, and the rest of the ingredients into the sauce pan with the cider. Keep covered and heat the mulled cider mixture to a simmer and reduce heat to low. Simmer for 20 minutes on low heat.

2 Use a fine mesh sieve to strain the hot mulled cider away from the orange, cloves, and other spices. If you want, you can add a touch of bourbon, brandy, or rum to spike it up a bit. Serve hot. Add a cinnamon stick to each cup if desired.

Makes 8 cups.

London Weather

Piccadilly Underground And Regent Palace

This Week from Urban Telly Thanks Guys! 17/12/10-Merry Christmas!

London Bus and Christmas Lights from Alex Gollner

London Christmas Lights from Alex Gollner on Vimeo.

The Old Foodie: Vintage Christmas Recipes.

The Old Foodie: Vintage Christmas Recipes.

Whilst Telling a few Christmas Stories tonight I mentioned a particular favourite of mine from the Classic Mr Men Stories. Here is a great classic and not to be missed! Here you are Emily (age 4). Happy Christmas.

Logs to Burn in Winter Time

Logs to Burn Logs to burn, logs to burn, Logs to save the coal a turn Here's a word to make you wise, When you hear the woodman's cries. Never heed his usual tale, That he has good logs for sale, But read these lines and really learn, the proper kind of logs to burn. OAK logs will warm you well, If they're old and dry. LARCH logs of pine wood smell, But the sparks will fly. BEECH logs for Christmas time, YEW logs heat well. SCOTCH logs it is a crime, For anyone to sell. BIRCH logs will burn too fast, CHESTNUT scarce at all HAWTHORN logs are good to last, If you cut them in the fall HOLLY logs will burn like wax You should burn them green ELM logs like smouldering flax No flame to be seen PEAR logs and APPLE logs, they will scent your room. CHERRY logs across the dogs, Smell like flowers in bloom But ASH logs, all smooth and grey, burn them green or old; Buy up all that come your way, They're worth their weight in gold. ----------Another Variation---------------------

Beech-wood fires burn bright and clear If the logs are kept a year; Store your beech for Christmastide With new-cut holly laid beside; Chestnut's only good, they say, If for years 'tis stored away; Birch and fir-wood burn too fast Blaze too bright and do not last; Flames from larch will shoot up high, Dangerously the sparks will fly; But ash-wood green and ash-wood brown Are fit for a Queen with a golden crown. Oaken logs, if dry and old, Keep away the winter's cold; Poplar gives a bitter smoke, Fills your eyes and makes you choke; Elm-wood burns like churchyard mould, E'en the very flames are cold; Hawthorn bakes the sweetest bread - So it is in Ireland said; Apple-wood will scent the room, Pear-wood smells like flowers in bloom; But ash-wood wet and ash-wood dry A King may warm his slippers by.